Monday, January 2, 2012

Slow Cooked Lamb Shanks

All I wanted yesterday was an incredibly easy and really special meal to start off the New Year. That's not too much to ask right?

It's not. All it takes are some quality ingredients and a crock pot. Two weeks ago I stocked up on meat at the Farmer's Market because I knew I might not be back for a few weeks. I found lamb shanks for only $11 from the EcoFriendly Foods vendor at the market. This price definitely fits in with my new saving money plan. I added some baby spinach and two potatoes to the meal and it worked out to about $7 per person for a dinner that would have cost at least $25 at a restaurant. Woo!

Hearty Slow-cooked Lamb Shanks

Ingredients (serves 4)
4 lamb shanks
1 tablespoon olive oil
salt and pepper, to taste
2 onions, chopped
8 cloves of garlic, diced
1 can no-salt-added diced tomatoes
1 tablespoon thyme
2 tablespoons rosemary
1 quart chicken stock
2 cups red wine (optional)
3 tablespoons whole wheat flour
  1. Liberally salt and pepper the lamb shanks.
  2. Heat olive oil in a skillet and add lamb shanks, cook on each side for minute or two to brown on all sides.
  3. Fill the crockpot with onions, garlic, tomatoes, thyme, and rosemary. Add lamb shanks to the pot and pour in the chicken stock (and red wine if using).
  4. Cook on low for 7-8 hours.
  5. Make a quick gravy using a few ladles of stock from the crock pot: ladle about a cup into a small pan and another half a cup into a bowl. Add three tablespoons whole wheat flour to the stock in the bowl and whisk until smooth, then whisk into pan and cook on low heat for about five minutes. Taste and add salt and pepper as needed.
  6. Serve lamb shanks with gravy over top.
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